Curried Butternut and Red Lentil Soup

by jenna on December 9, 2010

Yesterday, it looked like this outside:

It was pretty unfortunate because, last week I strained my shoulder at yoga and am pretty much out of commission in the chaturunga department for the next few days. So instead, I was going to walk around the lake for my daily dose of exercise.

But then I saw the sky…

and pulled on my sweatpants…

and made some soup instead.

And I have to say, the whole process felt much better than exercise. Especially the part when the soup was done and I could sit curled up in my sweatpants on the couch with my feet propped up, eating spoonful after spoonful of hot, gloriously spicy soup.

This soup is thick and rich, and just what the doctor ordered on cold rainy days. I mean how could you go wrong with butternut squash and lentils? I felt so healthy for a moment.

Instead of roasting the squash like I usually do for soup, I pretty much just threw everything I had in a large pot, simmered it for awhile and then pureed it all together.

The flavor combination was just fabulous! Lots of fresh ginger, garlic and spicy curry powder…just the way I like it.

It was also ready in less than half an hour, which is perfect because when I’m hungry I’m hungry.

Curried Butternut and Red Lentil Soup

serves 4

1 butternut squash (about 3 lbs), peeled and cubed

1 cup red lentils

1 quart chicken or vegetable stock

1 medium sized yellow onion, chopped

1 15-oz can diced tomatoes

1 T fresh ginger, minced

2 cloves garlic, minced

2 tsp curry powder

1 tsp salt

1 T extra virgin olive oil

1/4 tsp cayenne (or to taste)

cilantro to garnish

Heat the olive oil in a large saucepot over medium high heat. Once hot, add the onion and saute for about five minutes, until the onion is soft and translucent.

Add the ginger and garlic and continue to cook for three more minutes, stirring often. Add the squash.

Add the can of diced tomatoes, red lentils, chicken stock, salt, cayenne and curry powder. Bring to a boil. Reduce heat and simmer for twenty minutes, until lentil and squash are tender and cooked through.

Carefully transfer hot soup to a blender and process until smooth. Season with more salt if needed. Top bowls with fresh chopped cilantro right before serving.

Yummmm! This sounds delicious. I’ve been in soup-overdrive lately and it’s amazing how good it makes you feel, isn’t it? My most recent was a roasted red pepper and tomato, but i feel the need for some more lentils in my life!

Hi Jenna!
I am a long time reader, but never comment! I have a baking question, you may be able to help me with. Every year around the holidays I bake cookies and mail them off to my college girlfriends. This year I want to do something different and thought of concocting holiday whoopie pies. Do you think whoopie pies would be ok to mail if tightly sealed. I am being told no b/c of the filling….thoughts?

Hmm whoopie pies would NOT be my first choice. They’re best the day they’re baked and tend to get soft and “gummy” on the bottoms after a day or so. Plus, they’re messy! I would go a more traditional route with sugar cookies..or, if you really want to a sandwich style cookie, try linzer cookies! They’re so pretty when filled with raspberry jam or nutella

I have been a yoga teacher for 10+ years. I am so sorry to hear about your shoulder. If you have any questions or need any tips/advice for things that may be helpful and expedite the healing process, just LMK!

thanks! It honestly was the oddest thing! I don’t know what happened and I feel totally fine, but can’t go down in a low push-up. I’m thinking I just overworked it and need to take a few days off…who knew yoga was such an extreme sport!

Sounds like you’re right…you overworked it. You could have overstretched the muscle, sort of a strain/sprain, and the shoulder is so complex. And chaturunga is complex, too, b/c part of the strength of the pose comes from engaging the core, as well as triceps, and even extending thru the legs/hams/quads/heels. But you’re smart to take a few days off until you feel back to your old self!

Extreme sport…oh yeah! You’d be surprised how many people injure themselves (badly)!

I’v been adding pearl barley to all of my soups recently to give it extra staying power (plus its yummy!), but I’m thinking its time to move on and start experimenting with lentils! Thank you for the inspiration!

I. LOVE. THIS. SOUP. I ate the whole batch by myself over the course of 5 days because no one else in my house likes lentils. It’s really filling and I found that a dollop of sour cream made it extra-yummy. Thank you so much for sharing this recipe!

Thank you so much for reposting a link to this today. It was *exactly* what I needed! I just got lower braces on my teeth and the upper ones tightened today AND I’m in the detox portion of a whole foods transition plan. Let me tell you, not being able to chew and not having as many food options is a pain! This was perfect in every way! Food rules- check! Nothing to chew- check!

I decided to make this while my husband and “the guys” watched the SuperBowl at my house… let me just say that my time was WAY better spent than theirs was This soup is HEAVENLY! I also did the calorie/fiber math (I’m 20 lbs overweight these days- oy!) and is so nutritious to boot!!! Thank you for yet another stellar recipe

So far I’m loving the recipes from your blog! I made this a couple nights ago – I was craving curried butternut squash and this fit the bill. After pureeing I added a can of coconut milk which just sent it over the top. Thanks for the recipe!!

I just made this and I cannot get over how ridiculously creamy and delish it is! It’s so sweet from the butternut squash and I swear you’d think there was some heavy cream in there. I love the heat from the cayenne, too! Great recipe!

So freaking good. We had celery and carrots on hand and threw those in there as well.. This soup is awesome day 1 and even better day 2 and 3. I’m making another batch this week and freezing portions so I can eat this whenever the craving strikes.

I just made this and yum! I took the time to roast the squash. Because of that, it was sweet & delicious. I wish I wouldn’t have put in just a dash of cayenne pepper. Just made mine too spicy and overpowering. Love the idea! Thank you, Jenna.